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Unread 06-27-2013, 09:25 AM   #4
CharredApron
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Join Date: 02-24-13
Location: Ventenac en Minervois, France
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Montreal Seasoning lightly dusted over Garlic Infused Olive Oil Rub. Screaming hot grill with a steak weight (I use a brick wrapped in foil) 1/4 turned to a new spot on the grill to get perfect cross hatched grill marks, turn and repeat. Pull when the Filet side hit IT of 125 wrap in foil with a dollop of butter and rest for 5 min. Box it with Kale and run to the turn-in!
Good Luck!

Jed
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"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
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Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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